Page 55 - Allrecipes (January 2020)

clone of a

cinnabon Roll With It TRENDING

HANDS-ON 30 MIN TOTAL 3 HR, 5 MIN
MAKES 1 DOZEN SUBMITTED BY MARSHA FERNANDEZ
5,733 REVIEWS

For Rolls
1 cup warm milk (80°F to 90°F)
2 eggs, at room temperature
⅓ cup butter, melted
½ cup white sugar
1 tsp. salt
4½ cups bread flour
2¼ tsp. bread machine, instant,
or fast-rising active dry yeast
1 cup packed brown sugar ROLL IT INTO A LOG. Start with the long dry edge and
2½ Tbsp. cinnamon roll toward the wet edge until you have a neat log. Then press and
⅓ cup butter, softened pinch the wet edge against the log to seal the seam.
For Frosting
4 oz. cream cheese, softened
2 Tbsp. butter, softened
1½ cups powdered sugar
½ tsp. vanilla
⅛ tsp. salt

MAKE ROLLS
1. Preheat oven to 200°F. Pour milk, eggs,
melted butter, white sugar, and salt into the
bowl of a stand mixer; stir together by hand.
Add flour and yeast; mix with the dough hook
on low speed until mixture forms a neat ball
and cleans bowl sides, 5 to 10 minutes. Turn
off oven. Cover bowl with plastic wrap, then
transfer to oven with door ajar 10 minutes.
Close oven door and let dough rise until
doubled in size, about 1 hour, 10 minutes.
2. Turn dough out onto a floured surface;
cover and let rest 10 minutes. Meanwhile,
stir together brown sugar and cinnamon in
a small bowl.
3. Roll dough out to a 12x20-inch rectangle.
Spread with softened butter and sprinkle with CUT THE LOG INTO ROLLS. Slip unwaxed, unflavored
cinnamon mixture, leaving a 1-inch border
dental floss beneath the log. Crisscross the floss ends and pull them tight
along 1 long end. Brush border with water.
to cut without flattening the log. You also can use a serrated knife.
4. Starting from the other long end, tightly
roll up dough to form a log. Pinch edge to seal
seam. Use a length of unwaxed, unflavored
dental floss or a serrated knife to cut log into
12 (11/2 -inch-thick) rolls. Arrange rolls, with a
little space between them, on a parchment-
lined 10x15-inch rimmed baking sheet.
5. Cover and let rise until nearly doubled,
about 45 minutes. Or store in the fridge up to
1 day and let stand 30 minutes before baking.
6. Preheat oven to 375°F. Bake rolls until
golden brown, 15 to 20 minutes. Use a paring
knife to pull up center-most roll. If dough
is still sticky and raw-looking, return pan to
oven and bake 5 minutes more.

MEANWHILE , MAKE FROSTING
7. Beat together cream cheese, butter,
powdered sugar, vanilla, and salt. Spread
hot rolls with half of frosting. Cool in pan
10 minutes, then spread with remaining
frosting. Serve warm.
GIVE THEM ROOM TO RISE. Arrange the rolls, with a little
armagazine.com/cinnabon-clone
space between them, on a rimmed baking sheet lined with parchment
PER 1 ROLL: 504 CAL; 18G FAT (10G SAT); 9G PRO;
78G CARB (2G FIBER, 40G SUGARS); 370MG SODIUM paper. Parchment minimizes cleanup and keeps fillings from scorching.